Ed's Chili Con Carne

The following is my version of Chili, which for some inexplicable reason, people always ask me to make. Hope you like it.

• 5 Lb. lean ground beef (can use pork, or turkey if desired)


• 1-2 Lb. stewing beef


• 1-2 Lbs. fresh mushrooms-sliced


• 2 red peppers-chopped


• 2 green peppers-chopped


• 6-8 stalks celery-sliced on the bias


• 2 large spanish onions-cut into quarters length wise then in half width wise


• 2 large cans stewed tomatoes


• 3 large cans kidney beans


• 3 large tins tomato paste


• cooking oil for frying meat


• water


• chili powder
(Optional spices: cumin, cayene pepper, chili seeds, Tobasco Sauce, Loisianna Hot Sauce)

To start, heat small amount of oil in large frying pan. Cut stewing beef into bite size pieces. Fry ground beef in increments until all is cooked. Drain excess fat from pan during frying. Fry stewing beef.

While meat is cooking, cut up the vegetables to desired size. Place all vegetables in a bowl and store in refrigerator until required.

The utensil I use for cooking the chili is a  Salton Roaster Oven . It's great because the whole insert will hold enough chili to feed an army and not over-heat the house. When you're done, just pull out the insert and wash. Can't beat the $40.00 price either.

After all meat has been fried and drained, add to cooker. Rinse beans under cold running water. Add beans, tomatoes, tomatoe paste, water, and spices to cooker and simmer on 300 for the better part of the day. Just keep an eye on it and add a little water whenever neccessary.

About 2 hours before serving, add the vegetables. If you like them crunchier, add about 1 1/2 hours before serving. Softer, 2 1/2 hours before serving.

While this recipe does make a lot of chili, it will freeze well for use on another day.

NOTE 1- I won't say how much spice you put into this recipe as each individual's tastes are different. You decide how hot or mild you like it. This recipe was created for the young to the elderly to enjoy.

NOTE 2- I mentioned water but didn't say how much. When first starting to cook, you want to keep the chili at a thick soup stage to keep from scorching. The closer to meal time, the less water you'll need as you will want a thick chili.